Dover Sole Fillets with Mango Avocado Salsa is an easy, quick (under 25 minutes) and low-calorie meal, with seasoned pan-seared fish topped with a light, fresh salsa!
Recently I was on the phone with my sister Julie, who lives in Florida. She told me about about a spice mixture for fish she had seen (and used) in a recipe for tilapia with papaya salsa. She read me the 4 easy ingredients for the spices from her cookbook, and I jotted them down.
We chatted a bit about fruit salsas using papaya or mango to top the fish, and it started me brainstorming once our call ended. I decided to create a recipe pulling this information together, but with a couple tweaks! My slight twist was to use Dover sole (instead of tilapia) for the fish, and mango (instead of papaya) as the primary fruit for the salsa. I’ve made FRUIT salsa several times over the years, so I used that as my inspiration. This recipe for Dover sole fillets with mango avocado salsa is the result! YUM!!!
The recipe itself is incredibly EASY to prepare. Dover sole fillets are lightly seasoned, pan-seared in a skillet, and then served with an absolutely delicious mango avocado salsa on top! This dish is quick to fix, low in calories, and huge in flavor! Here’s how easy it is to make!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Mango Avocado Salsa For the Dover Sole Fillets
To make the salsa, you will first need to place all the salsa ingredients except the mango and avocado in a medium sized bowl. These ingredients are mango (cut into cubes), avocado (cut into cubes), cilantro, red onion, bell pepper, lime juice, and jalapeño.
How To Cut A Mango Into Cubes For The Salsa
Mangoes have a very large pit in the center, so you need to cut from top to bottom on either side of the pit.
Once you have the mango cut, take a paring knife and carefully slice “grid lines” through the fruit, being careful to not cut all the way though the skin. Once cubes are cut, turn the mango inside out (the middle photo below), by holding both ends and flipping it with your fingers.
You can then easily cut the mango cubes off the skin, and add it to the salsa ingredients in bowl.
How To Cut An Avocado Into Cubes For The Salsa
Slice the avocado from top to bottom. Remove seed (you can do this by carefully smacking a knife blade into the seed, then turning to twist and remove seed from avocado.
Using a paring knife, carefully cut gridlines both ways in each avocado half, being careful to not cut all the way through to the peel. Slice top to bottom, and side to side.
Once you have the gridlines cut both ways, take a large spoon, and carefully go around the edges of the avocado, and scoop out the cubes. Add them to the mango salsa in the bowl.
Give the mango avocado salsa a stir. The photo below shows what the mango avocado salsa (for the dover sole fillets) looked like once combined.
Prepare The Dover Sole Fillets
Combine the spice mix for the Dover sole fillets in a small bowl. The spice mix only has four ingredients: Salt, ground coriander, paprika, and a tiny bit of cayenne pepper.
Lay the Dover sole fillets out, and blot them dry with a paper towel.
Sprinkle each of the Dover sole fillets lightly with the spice mix. Heat the olive oil in a large skillet on medium heat. Once the oil is hot (but not smoking), carefully add the fish..
You can cook the Dover sole fillets in batches, if necessary, because they will cook quickly. After a couple minutes you’ll see the bottom edges of the fish are getting golden and crispy. Carefully turn the fish over. Continue cooking the other side until done (this will only take a couple minutes).
Ready To Serve And EAT!
When the Dover sole fillets are cooked through, remove from skillet, and transfer to individual serving plates. Top each serving with a good sized portion of the mango avocado salsa, and serve!
The mildly seasoned Dover sole fillets pair really well with the creamy avocado, the sweet mango, and the other flavorful salsa ingredients! Every bite of this dish tasted wonderful, and we enjoyed it with some steamed rice on the side!
I really hope you will try this delicious recipe for Dover sole fillets with mango avocado salsa! May you, and those you love, enjoy this “made with love” meal! Have a GREAT day!
Looking For More SEAFOOD Recipes?
You can find ALL of my seafood recipes in the Recipe Index, located at the top of the page. A few family favorites include:
- Beer Battered Fish and Chips
- Orange and Rosemary Glazed Salmon
- Pineapple Coconut Shrimp Kabobs
- Baked Dover Sole Rollatini
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Recipe Adapted From: The cookbook titled “Favorite Brand Name Recipes-All New Low Carb”, Volume 7- #27, Published by Publications International, LTD, 2003, page 42
- 1 large mango , peeled, cubed
- 1/3 cup cilantro , chopped
- 1/4 cup red onion , chopped
- 1/4 cup green bell pepper , chopped
- 1/2 medium jalapeno , seeded, finely chopped
- 1/2 large lime (juice of)
- 1 avocado , peeled, cubed
- 1 Tablespoon olive oil , to cook fish in
- 4 (4 oz. each) Dover Sole fillets (skinless)
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper , or more if you want heat
Prepare the mango avocado salsa, by gently mixing all ingredients in a medium sized bowl. (see blog post for tips on cubing the mango and avocado). Set aside.
Combine the spice mix (paprika, salt, cayenne, coriander) in a small bowl.
Blot fillets dry with paper towels. Sprinkle each fillet lightly with the spice mix, and pat down. Heat olive oil in a large non-stick skillet on medium. Once oil is hot (but not smoking), carefully add the fish. Cook the fish in batches, if necessary, because they will cook quickly. After a couple minutes the bottom edges will be golden in color and crispy. Carefully turn the fish over. Continue cooking the other side until done (this will only take a couple minutes).
When the Dover sole fillets are cooked through, remove from skillet, and transfer fish to individual serving plates. Top each serving with a good sized portion of the mango avocado salsa, and serve! Enjoy!
Here’s one more to pin on your Pinterest boards!